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浓香型白酒专用大曲中特征风味物质的分析研究

Characteristic Flavoring Substances in Daqu Exclusively Used for Nongxiang Baijiu

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  • NETL
  • NSTL
  • 维普
  • 万方数据
研究了利用液相色谱分离,通过专业品尝人员品尝后将分离酒样分段收集,再利用GC-MS/GC-O、大体积进样、对分段收集后的样品中风味化合物进行分析检测,从而确定了大曲中的呈香化合物.
In this study, the flavoring substances in Daqu samples were separated by liquid chromatography, then segment collection was performed by professional tasting technicians, and then the flavoring substances in the collected samples were analyzed and iden-tified by GC-MS/GC-O by means of large volume injection. Finally, the aroma-producing compounds in Daqu were determined.

liquid chromatographyseparationsegment collectionGC-MS/GC-Olarge volume injectionaroma-producing com-pounds

谢正敏、练顺才、李杨华、廖勤俭、叶华夏

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四川宜宾五粮液股份有限公司,四川宜宾644007

液相色谱 分离 分段收集 GC-MS/GC-O 大体积进样 呈香化合物

2017

10.13746/j.njkj.2017237

酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

CSTPCD
影响因子：0.589
ISSN：1001-9286
年,卷(期)：2017.(12)
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